YOUR SOLIN GENERATED RECIPE
Seared Steak Quesadillas with Peppers
Pan-seared sirloin strips and crisp bell peppers are folded into a toasted whole wheat tortilla with melted sharp cheddar for a savory, protein-packed meal.
INGREDIENTS
4.5 oz Sirloin steak
0.5 cup Bell pepper
0.25 cup Red onion
1 medium Whole wheat tortilla
0.75 oz Sharp cheddar cheese
0.5 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Cumin
PREPARATION
Slice the sirloin steak into thin, uniform strips and season thoroughly with sea salt, black pepper, garlic powder, and cumin.
Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.
Add the steak strips to the hot skillet and sear for 2-3 minutes until a golden-brown crust forms, then transfer to a plate.
In the same skillet, sauté the sliced bell peppers and red onions for 4-5 minutes until they are tender yet retain a slight crunch.
Place the whole wheat tortilla in the skillet, sprinkle half the cheddar cheese on one side, then top with the steak and sautéed vegetables.
Add the remaining cheese over the filling, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and the cheese is fully melted.